Trigger checker for horseradish root

Watch for

Salicylate C is the only grade of substance on the raw root. It is moderate and dose led, so a teaspoon grated over beef is a small exposure while a horseradish-heavy remoulade, Bloody Mary or dressing eaten regularly is not. On a strict salicylate elimination it belongs in the challenge phase rather than the free list / The heat runs on a clock. An intact root keeps sinigrin and the enzyme myrosinase in separate cells and tastes of almost nothing; grating breaks that wall and allyl isothiocyanate builds over the next couple of minutes, then starts evaporating. Vinegar halts the reaction, so a producer who adds it immediately is bottling a mild product and one who waits is bottling a savage one. Either way the volatile keeps leaving after opening / Cooking removes the point of it. Heat denatures myrosinase before it can act and drives off the isothiocyanate that has already formed, which is why horseradish baked into a crust or simmered into a sauce tastes dull and slightly cabbagey. It goes in at the end, off the heat / A route to real heat with no capsaicin and no nightshade. Horseradish grades A on nightshade, so if chilli, cayenne and paprika are off your list for that reason, the root is a genuine alternative rather than a compromise. The sensation is a different receptor entirely / FODMAPs B and polyols B, both moderate and both largely theoretical at condiment volumes. They only start to matter if horseradish is going in by the heaped spoonful